This Spicy Korean Tofu is bold, satisfying, and full of character – the kind of dish that proves meatless meals can still be packed with depth. Crispy tofu cubes are coated in a sticky-savoury gochujang sauce, flavoured with garlic, onion, and just a touch of sweetness. The sauce clings to the tofu beautifully, giving you that perfect balance of heat and umami in every bite.
Even better? It’s as nourishing as it is flavourful. Tofu provides complete plant-based protein, along with calcium and iron, making this dish a great option for those looking to eat more consciously without skimping on satisfaction. The gochujang, a fermented Korean chilli paste, adds not just bold flavour but also gut-friendly benefits thanks to its probiotic potential.
You don’t need a wok or specialty ingredients – just a pan, a few pantry basics, and under 30 minutes. That makes it perfect for quick weeknight dinners or lazy-day cooking that still delivers serious flavour and comfort.
Serve it hot with shirataki noodles, or tuck it into lettuce wraps, or layer it over a grain bowl. However you serve it, this tofu hits all the right notes – spicy, savoury, satisfying, and surprisingly good for you.
Spicy Korean tofu
Email Share on FacebookIngredients
- For the tofu:
- 175 g firm tofu
- 1 tbsp oil olive or any neutral oil
- 2 garlic cloves minced
- ¼ red onion finely chopped
- For the sauce:
- ⅓ cup water
- ½ tsp brown sugar
- ½ tsp gochugaru Korean red pepper flakes
- 1 ½ tsp soy sauce
- 1 tbsp gochujang Korean chilli paste
- Salt to taste
- To garnish:
- Chopped spring onions
- Sesame seeds
Instructions
- Step 1
- Press the tofu: Wrap tofu in a clean towel or paper towels. Weigh it down with a pan and let it drain for 15–20 minutes. Cut into medium-sized pieces.
- Step 2
- Pan-fry the tofu: Heat 1 tbsp oil in a non-stick or cast iron pan. Sear tofu on all sides until lightly golden. Remove and place on a paper towel-lined plate.
- Step 3
- Mix the sauce: In a small bowl, stir together water, brown sugar, gochugaru, soy sauce, and gochujang. Adjust salt to taste.
- Step 4
- Build the base: In the same pan, heat the remaining 1 tbsp oil. Sauté garlic and onion until golden and fragrant.
- Step 5
- Simmer & coat: Pour in the sauce and cook for 3–4 minutes. Add tofu and toss gently to coat well. Let it simmer until heated through.
- Step 6
- Garnish & serve: Top with spring onions and sesame seeds. Serve hot with rice, noodles, or steamed veggies.
Nutrition
If you try this recipe, share a photo with #madhavishilpi • I'd love to see your creations on Instagram and Facebook.
SHARE
This Spicy Korean Tofu is bold, satisfying, and full of character – the kind of dish that proves meatless meals can still be packed with depth. Crispy tofu cubes are coated in a sticky-savoury gochujang sauce, flavoured with garlic, onion, and just a touch of sweetness. The sauce clings to the tofu beautifully, giving you that perfect balance of heat and umami in every bite.
Even better? It’s as nourishing as it is flavourful. Tofu provides complete plant-based protein, along with calcium and iron, making this dish a great option for those looking to eat more consciously without skimping on satisfaction. The gochujang, a fermented Korean chilli paste, adds not just bold flavour but also gut-friendly benefits thanks to its probiotic potential.
You don’t need a wok or specialty ingredients – just a pan, a few pantry basics, and under 30 minutes. That makes it perfect for quick weeknight dinners or lazy-day cooking that still delivers serious flavour and comfort.
Serve it hot with shirataki noodles, or tuck it into lettuce wraps, or layer it over a grain bowl. However you serve it, this tofu hits all the right notes – spicy, savoury, satisfying, and surprisingly good for you.
Spicy Korean tofu
Email Share on FacebookIngredients
- For the tofu:
- 175 g firm tofu
- 1 tbsp oil olive or any neutral oil
- 2 garlic cloves minced
- ¼ red onion finely chopped
- For the sauce:
- ⅓ cup water
- ½ tsp brown sugar
- ½ tsp gochugaru Korean red pepper flakes
- 1 ½ tsp soy sauce
- 1 tbsp gochujang Korean chilli paste
- Salt to taste
- To garnish:
- Chopped spring onions
- Sesame seeds
Instructions
- Step 1
- Press the tofu: Wrap tofu in a clean towel or paper towels. Weigh it down with a pan and let it drain for 15–20 minutes. Cut into medium-sized pieces.
- Step 2
- Pan-fry the tofu: Heat 1 tbsp oil in a non-stick or cast iron pan. Sear tofu on all sides until lightly golden. Remove and place on a paper towel-lined plate.
- Step 3
- Mix the sauce: In a small bowl, stir together water, brown sugar, gochugaru, soy sauce, and gochujang. Adjust salt to taste.
- Step 4
- Build the base: In the same pan, heat the remaining 1 tbsp oil. Sauté garlic and onion until golden and fragrant.
- Step 5
- Simmer & coat: Pour in the sauce and cook for 3–4 minutes. Add tofu and toss gently to coat well. Let it simmer until heated through.
- Step 6
- Garnish & serve: Top with spring onions and sesame seeds. Serve hot with rice, noodles, or steamed veggies.
Nutrition
If you try this recipe, share a photo with #madhavishilpi • I'd love to see your creations on Instagram and Facebook.
SHARE
